Spain’s culinary tradition is one of its greatest treasures, and dining like a local is the best way to explore the country. Each region has its gastronomic specialties, from the seafood of Galicia to the roasted meats of Castile. In Madrid, the capital, you can taste the worldfamous cocido madrileño, a hearty chickpea stew with meat and vegetables. The Mercado de San Miguel is a foodie paradise where you can sample tapas from all over Spain, from patatas bravas to jamón ibérico. In Barcelona, Catalan cuisine takes center stage, with its mix of seafood, olive oil, and fresh vegetables. Try esqueixada, a traditional salt cod salad, or calçots, a type of green onion roasted over an open flame and dipped in romesco sauce. For dessert, nothing beats crema catalana, a creamy custard topped with a layer of caramelized sugar. The Basque Country is a culinary powerhouse, with more Michelinstarred restaurants per square kilometer than anywhere else in the world. But you don’t need to break the bank to eat like a local. Pintxos, the Basque version of tapas, are small, delicious bites served in bars throughout the region. In San Sebastián, head to the old town and hop from bar to bar, sampling everything from gilda, a skewer of olives, anchovies, and peppers, to txangurro, a crab dish that’s a local favorite. In Andalucía, the flavors are bold and varied, with influences from North Africa and the Mediterranean. In Seville, try tapas like flamenquín, a rolled and fried pork dish, or salmorejo, a cold tomato soup thicker than its cousin, gazpacho. The coastal city of Cádiz is famous for its seafood, especially fried fish, or pescaíto frito, best enjoyed with a glass of sherry. Spain’s wine regions offer more than just great vintages. In La Rioja, the vineyards are dotted with bodegas or wineries, where you can pair a robust Rioja red with local lamb dishes. The region’s capital, Logroño, is home to Calle del Laurel, a street lined with bars serving pintxos and wine. In Galicia, the white wines of Rías Baixas are the perfect accompaniment to the region’s seafood, especially the famous pulpo a la gallega, octopus seasoned with paprika and olive oil.
Continuing our culinary journey through Spain, let’s head to Valencia, the birthplace of paella, one of Spain’s most iconic dishes. While many tourists flock to the city’s beaches, savvy food lovers know that the real treasure lies in its rice dishes. The original paella valenciana is made with chicken, rabbit, and a variety of local vegetables, simmered in a wide, shallow pan to achieve the perfect socarrat, the crispy layer of rice at the bottom. For a more coastal flavor, try paella de mariscos, packed with fresh seafood like prawns, mussels, and squid. The best place to enjoy these dishes is in one of the beachfront restaurants along the Malvarrosa, where you can dine with a view of the Mediterranean. Beyond paella, Valencia offers a variety of rice dishes, including arroz al horno, baked rice with pork and chickpeas, and arroz a banda, rice cooked in fish stock and served with alioli. These hearty meals are best enjoyed with a glass of horchata, a refreshing drink made from tiger nuts, which is a local favorite, especially during the hot summer months. Moving north to Aragon, the land of the Pyrenees, you’ll find a region rich in game meats and hearty stews. In Zaragoza, the capital, try ternasco, a succulent roast lamb dish that’s a staple of Aragonese cuisine. For something truly unique, seek out the local specialty of bacalao al ajoarriero, a dish of salt cod cooked with garlic, potatoes, and peppers. The region’s mountainous terrain is also home to a variety of mushrooms, which feature prominently in autumn dishes. One of the best ways to experience these flavors is at a traditional bodega, where you can sample local wines alongside platters of cured meats and cheeses. Aragon is also famous for its desserts, particularly the sweet pastries known as trenza de Almudévar, made with layers of puff pastry, almonds, and sugar. As we venture into Castile, the heart of Spain, the focus shifts to roasted meats and hearty fare, reflecting the region’s agricultural heritage. In Segovia, the star of the show is cochinillo asado, or roast suckling pig, renowned for its crispy skin and tender meat. The dish is often served with a simple salad and roasted potatoes, allowing the flavors of the pork to shine. For a truly authentic experience, visit one of the city’s historic asadores, where the pigs are roasted in traditional woodfired ovens. Another Castilian favorite is cordero asado, roast lamb, which is often prepared in a similar manner. In the city of Salamanca, the local specialty is hornazo, a savory pastry filled with pork, chorizo, and hardboiled eggs, traditionally eaten during the Easter festivities. Castile is also known for its soups, like the simple but satisfying sopa de ajo, garlic soup thickened with bread and eggs. Crossing into Extremadura, a region often overlooked by tourists, you’ll discover a land of rolling hills and ancient Roman ruins, where the food is as rich as the history. Extremadura is famous for its jamón ibérico, the worldrenowned cured ham made from black Iberian pigs that roam freely in the region’s oak forests. The town of Montánchez is considered the cradle of this delicacy, and a visit to one of its curing houses is a must for any foodie. Another local specialty is migas, a rustic dish made from breadcrumbs fried with garlic, chorizo, and bacon, often served with a fried egg on top. This humble dish is a staple of the region’s shepherds, and it’s still enjoyed in homes and restaurants across Extremadura. For dessert, try the local tarta de Santiago, an almond cake flavored with lemon and cinnamon, traditionally decorated with the cross of Saint James. Finally, we travel to the Canary Islands, a volcanic archipelago off the northwest coast of Africa, where the cuisine reflects the islands’ unique blend of Spanish, African, and Latin American influences. The Canaries are famous for their papas arrugadas, small, wrinkled potatoes boiled in salt water and served with mojo, a garlicky sauce that comes in both red and green varieties. These simple yet delicious potatoes are a staple of the islands’ cuisine and can be found in almost every restaurant. Another local favorite is gofio, a type of toasted flour made from grains or legumes, which is used in a variety of dishes, from soups to desserts. The islands are also known for their fresh seafood, including vieja, a local fish often grilled and served with papas arrugadas. For a sweet treat, try bienmesabe, a rich dessert made from almonds, honey, and egg yolks, or polvitos uruguayos, a dessert made with cream, meringue, and crushed biscuits. The Canary Islands are also home to some unique wines, thanks to the volcanic soil, and a visit to one of the local bodegas is a great way to explore the islands’ viticulture.
